This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Chicken is a favorite dish in our family and all over the world. You have to try these fan favorites, Tuscan Garlic, Slow Cooker Crack Chicken, and Fried Rice.
Creamy Parmesan Garlic Mushroom Chicken
Skillet meals are our favorite lately. Just like this Skillet Italian Sausage and Peppers and Chili’s Skillet Queso, this mushroom chicken is amazing! This is ready in just 30 minutes and they taste like they are from a restaurant. And you guys. This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make! My son said this is one of the best things he has ever eaten! I think my son is the biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.
I promise that you guys are going to love this meal just as much as we did! I have been perfecting this creamy sauce for so long and it is literally amazing. All of my chicken skillet dishes have been getting a ton of attention. Try Creamy Skillet Chicken Cacciatore and Skillet French Onion Chicken to know what I mean! These dishes are fast, delicious, and super easy. I know that you are going to love this one too!
Ingredients For Creamy Garlic Mushroom Chicken
You can also use boneless skinless chicken thighs in this dish with success. For a different twist substitute the chicken with salmon or shrimp. Use the type of mushrooms you and your family love best.
- Boneless skinless chicken breasts: Try to pick chicken that is all the same size and thickness for even cooking.
- Olive oil: Use a good grade extra virgin olive oil.
- Salt and Pepper: Salt and pepper to taste.
- Sliced mushrooms: You can slice your own or buy presliced mushrooms. Button, baby portabella, and cremici work best.
Creamy Parmesan Garlic Sauce
Using full-fat ingredients for the sauce will give you the creamiest results. Half and half will be the best next thing to heavy creamy. This creates a super yummy creamy rich sauce that is unbelievably satisfying.
- Butter: Use real butter not a butter substitue for the best flavor.
- Garlic cloves minced: Fresh garlic gives a pungent flavor that complilments the mushrooms.
- Flour: Thickens the sauce.
- Chicken broth: Chicken will give the best flavor.
- Heavy cream or half and half: Either will give flavor and creaminess.
- Grated parmesan cheese: Grate your own cheese so it will melt the best.
- Garlic powder: Adds extra flavor without bulk.
- Pepper and Salt: Add more or less to taste.
- Spinach: Chopped finely. You don’t want too much bulk.
How to Make Parmesan Garlic Mushroom Chicken
Cooking the chicken till it’s done and tender, but not overcooked and dry, is the goal here. Remember that chicken will continue to cook a bit after it’s removed from the pan. So you can remove the chicken right before it’s done and it will be juicy and tender.
- Cook the Chicken: In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
- Make the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.
Creamy Garlic Mushroom Chicken Tips
The flavor for this dish comes from the umami in the mushrooms, the saltiness from the parmesan cheese, and the pungent garlic. The easiness of this dish is going to be mind-blowing after you taste how incredible this is.
- Chicken Breasts: There are a few ways to ensure you get moist tender chicken. Pound skinless boneless chicken breasts till they are all the same thickness. This will ensure the chicken cooks at the same rate so it finishes at the same time. You can also pre-slice the chicken into bite-sized pieces. This will also make sure the chicken cooks at the same time.
- Chicken Thighs: You can also use boneless, skinless chicken thighs in this dish. The brown meat will create extra moist, tender chicken.
- When is the Chicken Done?: Use a meat thermometer to make sure the chicken reaches 160 degrees for white meat and 165 for dark meat. You can remove the chicken from the pan once it hits 158 degrees. Letting the chicken rest it will continue to both cook and redistribute the juices throughout the meat.
- Spinach: If you want, you can chop the spinach into bite sized pieces instead of leaving it big.
How to Serve This Creamy Chicken Dish
This is so creamy and so savory, you are going to want to make sure that you get every single drop of sauce up off your plate. Serve this over rice, mashed potatoes, or pasta to help soak up the sauce. For low carb options you can serve over zucchini zoodles, mashed cauliflower, or steamed vegetables. Use a crusty bread to help clean your plate clean. This is going to be a dinner you put on repeat.
How To Store Creamy Mushroom Chicken
Because of the cream in this dish, I do not recommend freezing. When you warm it up it will separate and the texture will be off, although it will still taste amazing. Keep this in the fridge in an air-tight container for up to 4 days. Reheat in the microwave or in a pan on the stove.
More Chicken Recipes You Have to Try
Chicken is a favorite protein across the world. It’s healthy and relatively cheap meat. It’s mild flavor makes it the perfect base for a huge variety of spices, herbs, and sauces. Chicken holds up to baking, frying, sautéing, grilling, slow cookers and air fryers. It is high in quality proteins and low in fat, especially if you keep to the lean cuts. Chicken is just good. Plain and simple. These are some of the best tried and true chicken recipes.
Pin this now to find it later
Pin It
Creamy Parmesan Garlic Mushroom Chicken
Ingredients
- 4 boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons Olive oil
- Salt Pepper
- 8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
- 1/4 cup butter
- 2 garlic cloves minced
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1 cup heavy cream or half and half
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup spinach chopped
Instructions
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
- To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love all your recipes but this one looks extra delicious. I’d love to make it tonight but I don’t have heavy cream. Can I substitute with 2% milk?
I would substitute it for half and half instead!
This recipe was delicious, my husband loved it and he is hard to please. It was so easy and quick, 30 minutes and it was on the table!
Yay! I’m so glad he liked it!!
Great recipe! Delicious and simple! I’ll be making it again
I didn’t have heavy cream so I substituted plain unflavored Greek yogurt. Add some flour and stir it with the Greek yogurt before heating it up to keep it from separating. Very delicious. Better than restaurant quality.
Fabulous recipe. Easy enough for an old man to make after work 🙂
Thank you so much for sharing
Soooo good!!! This in going in my favorites rotation! Thank you for sharing!
Yay! It’s a favorite around our house too!
This was absolutely delicious!! Prepared as recipe directed. Served over thin spaghetti. Next time I will add a little extra spinach because we love spinach and mushroom dishes. This recipe will be a go-to for me! Loved, loved, loved it!!
Made this tonight, pretty much exactly by the recipe. Only thing I did differently is salt and lightly peppered the chicken before cooking. Absolutely the best thing I’ve cooked in a long time
Some feedback: this recipe is very hard to read because of the lack of bulleted steps. For example, in step 1 you say to cook the chicken, remove, then add the mushrooms. Adding the mushrooms should definitely be its own step, which would look like this:
1. Cook chicken, remove once cooked
2. Add mushrooms to pan and cook until done, remove
I disagree. I understood it.
I thought it was very clear and had no problem understanding it. I’m making this for a dinner party next week and I’m trying to decide if it should be served over pasta, rice, couscous or quinoa!
Love this recipe but it takes me more like an hour to cook. Slicing, trimming, cutting and sauteing the chicken. Slicing the mushrooms & sauteing. Then making the sauce. Maybe I’m supposed to be multi tasking?
Very tasty but it really takes longer to prepare. Next time use the Instant Pot in 2 steps. First, pressure cook the chicken with onion, salt, black pepper, and water to cover the meat. You will get extra broth as a result because the recipe calls for half a cup only. After that cube the meat to small pieces and set aside in a bow. In the same pot without washing it pressure cook the sauce with the rest of the ingredients. Mix the chicken in the sauce and serve over pasta, tastes better than Fettuccine Alfredo.
I agree with Wendy and Mila! I made it tonight and though it was delicious, it took MUCH longer than indicated to prepare (more than an hour in my case). I did misunderstand the instructions and sliced my chicken breasts into thin strips, so that took longer. I actually think I prefer it with the chicken cut into thin strips, though. Now I’m wishing I’d held off a bit in making it because I’m getting my cholesterol checked soon, ha! With the heavy cream and butter, it had WAY more “fat/calorie” laden ingredients than I typically use in my cooking. I may tinker around with the ingredients for next time I make it, maybe substitute fat free Greek yogurt or low fat cream cheese for the heavy cream – has anyone tried that? Plus, I think the servings indicated are off, like Erika Gilles said. It only made 4 servings for us over spaghetti. I was going by a copy I had printed off, which didn’t list the number of servings. It wasn’t until I went back and looked at the recipe online that I saw it was supposed to serve 8. I am always trying to get more vegetables into our diets, so I added another cup of chopped spinach to the remaining half of the recipe that was left for next time. More mushrooms would be good, too.
Made this using boneless, skinless chicken thighs, and it was amazing! I did use more spinach than the recipe called for. Very quick and easy to make and is creamy and delicious.
Made this tonight, added some Rose into the broth before adding, added great flavor! Will make again!
Love this recipe! Family favorite! Can you make it in an instant pot? If so how?
I haven’t tried making this for the Instant Pot yet but that’s a great idea!
I love this recipe, it’s great! Quick ease, and refreshing.
If you any cooking skills you can make it work in so may different ways.
What can you substitute for the cream?
You can use half and half instead. 🙂
This recipe was full of flavor and is definitely a favorite for me and the kids! I added a little extra seasoning. No additional seasoning just extra garlic salt and pepper to my liking. And I added spinach as well! The food turned out amazing and my picky 9-year-old and 6-year-old loved it! I was worried about the spinach and the sauce but Mr picky in the house loved it and gave it a 10 out of 10